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Chef Nikki grills up some Labor Day weekend goodness

Check out her kebab recipes!

Beef Kababs

2 ½ lbs sirloin, cut into 2” cubes (can use chuck steaks, but use citrus to help tenderize & marinade longer)

½ cup olive oil

⅛ cup liquid aminos

⅛  cup Worcestershire sauce

⅛  cup dijon mustard

⅛  cup lemon juice

1 pinch of coarse sea salt

Shrimp Kababs

1 lb large prawn shrimp, deveined and shell/tail removed

¼ cup olive oil

¼ cup lemon juice

1 heaping tablespoon minced garlic

1 pinch of coarse sea salt

Veggie Kababs

1 medium zucchini, half mooned

1 medium yellow squash, half mooned

1 large yellow onion, large diced

1 to 2 red bell peppers, medium diced 

4 large mushrooms of choice, quartered or halved

12 bamboo or wooden skewers

For the Beef:

In a large bowl, combine well the olive oil, aminos, Worcestershire, dijon, lemon juice and salt. Add the meat to the mixture and mix well. Place plastic wrap over the top and let rest for no shorter than 20 minutes. 

For the Shrimp:

In a large bowl, combine the olive oil, lemon juice, garlic and salt. Add the shrimp to the mixture and mix well. Place plastic wrap  over the top and let rest for no shorter than 20 minutes. 

Soak skewers in water by adding water to a baking sheet, add the skewers and place another baking sheet on top. Let soak for no less than 15 to 20 minutes. This prevents the skewers from burning. 

Preheat the grill to 425 degrees. 

Add the protein of your choice and veggies to the skewer leaving ½” on the ends. I love to double skewer the kabobs so they are easier to handle on the grill. Make sure there’s a little space between the protein and veggies and not too tightly packed so everything is cooked evenly. 

Add the kabobs to the grill and let cook on each side for 5 minutes or until the temperature of protein is desired. 

ENJOY! 

EazyPeazyKitchen.com

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